Cornbread Muffins with Caramelized Onions
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We had already tried a few recipes using cornmeal to make Southern Cornbread and Corn Muffins before, made with jalapeño peppers. This time, we used caramelized onions. It is definitely a milder taste, in terms of spiciness but the added cheese and onions give it a delicious flavor. These muffins are perfect for a weekend breakfast, paired with scrambled eggs and topped with butter or cream cheese.
The caramelized onions I used were given to me by Edith, from EPI Foods who has been a one time guest at The Foodies’ Kitchen with Authentic Tortilla Soup. It’s time for a second visit, don’t you think?
Helga
Cornbread Muffins with Caramelized Onions
Yield: About 18 muffins
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
¾ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon finely chopped fresh rosemary
2 eggs
1 ½ cups buttermilk
¼ cup canola oil
1 tablespoon honey
1 cup corn kernels
½ cup caramelized onions (or pan-browned onions)
½ cup grated Cheddar or Monterrey Jack
Optional: Diced jalapeños, or cayenne pepper
Procedure:
- Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
- Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the rosemary. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, caramelized onions and cheese.
- Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.
Notas:
- These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
- To prepare the caramelized onions, you can follow the video that Edith shared with us:
[youtube id=”haLd8STXTqM” align=”center” mode=”normal” autoplay=”no”]
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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)
Comments (4)
Edith
August 30, 2011 at 9:45 am
Yes! It’s time for a second visit! What recipe shall we do? ;)
Lauren
March 5, 2013 at 5:41 pm
how many onions do i need just one?
Kitty
March 5, 2013 at 5:46 pm
Hi Lauren!
Following the video instructions above you can do your own caramelized onions. I’d say that you can use two or three medium sized onions to make ½ cup of caramelized onions.
Thanks for your question!